Mastrocola's Famous Philly Roast Pork heads to the supermarket

Mike Mastrocola, Sr., Founder of Mastrocola Deli, holds two containers of his Mastrocola Famous Philly Roast Pork now available in the deli section of Giant's markets in the region Jan. 3, 2012. Photo by Gene Walsh / Times Herald Staff

And now they’ve made it possible for any local sandwich king to put together a territorial masterpiece that will blow any concoction by the Earl of Sandwich and Dagwood Bumstead right out of the water.

It’s as easy as grabbing some fresh Kaiser rolls from either Conshohocken, Collegeville or Corropolese Italian bakeries — or your own crusty favorite — and stuffing them with Mastrocola’s Famous Philly Roast Pork.

Advertisement

Wait, didn’t those much-loved pork purveyors close their deli doors and shut down their pork operation years ago?

Yes and no.

While Mike Mastrocola, Sr. may have retired a decade ago from joking with customers while weighing the Genoa salami, his old customers just wouldn’t let him step away from the pork part of the Mastrocola legacy after the Plymouth Meeting, Conshohocken, Audubon and Trooper delis closed.

“Since my father retired from the business he was always being asked to make his Italian roast pork for special events,” said Mike Mastrocola, Jr. “With this demand in mind the family set out to create Italian roast pork for the marketplace.”

That marketplace turned out to be 28 Giant Food Store heat-and-eat departments, from King of Prussia to Willow Grove, where you can often find father and son, and Mike, Jr.’s wife Kathy Mastrocola, handing out samples of their intensely flavorful delicacy.

And so the tradition continues.

Lifting the lid off the evolution of Mastrocola’s Famous Philly Roast pork in the plastic container — decidedly see-through by design, to better show off the contents — you’ll find just six ingredients, with none of them being preservatives.

Like any good-to-its soul Italian roast pork, the hook is in the seasonings — where the all-important rosemary is an assertive major player, but not rollicking on an ego trip — and the unhurried cooking process.

Mike, Sr., a native of Italy, recalled how the family’s take on the iconic pork sandwich was inspired by a visit to Tuscany many years ago: “A street vendor was selling a pork sandwich so simple and yet so tasty. I made it my signature menu item for my Italian deli business. People ask me all the time, why is your roast pork so tasty? It’s in the marriage of the flavors between the slow braising of the premium cut of pork we use and our blend of seasoning. Customers loved our pork and we had lines out the door of the store.”

Those lines are now forming at the Giant grab-and-go section whenever the family hosts one of their regular tastings (for future free snacking opportunities, check their web site, www.phillyroastpork.com), where another twist on the venerable pork sandwich always seems to be in the making.

“A fellow came up to me when I was sampling and said he was having a cocktail party,” said Mike, Jr. “He was running around the store and I could tell he was looking for something. He asked if he could serve our roast pork at a cocktail party.”

Mike, Jr. proceeded to describe a deceptively simple but transcendent concoction that involved layering the pork — available in full pound tubs for $7.99 — onto a small roll with a wedge of sharp provolone and a roasted pepper.

Add a toothpick and you’ve just created an upscale appetizer that would make even Martha Stewart smile.

“My wife makes them all the time,” said Mike, Jr.

Kathy, who had worked side by side with her in-laws at the deli, noted: “I make this roast pork recipe at home from scratch and it is a long and messy process. Now you can simply do one-stop shopping at your local Giant and pick up as many tubs as you need.”

Mike, Jr., who had never been involved with the family business in the pre-Giant days, stepped up to help his dad form a new company, The Philly Roast Pork Co., around the single product.

“My brother Chris and my dad worked side by side for years,” he said. “Chris passed away in 2011. When he passed away we were right in the middle of this project and I stepped up to help my dad see it to completion. This was Chris’ dream and I’m here to see it through.”

Although even the savviest factory could never faithfully replace the family deli way of doing things, Mike, Sr. said he was happy with the grocery store version of his treasured recipe.

“It’s as close as we’re going to get,” he said.

Coaxing the Giant decision makers to get on board with the product was as simple as offering them a couple of tasty sandwiches, Mike, Jr. said.

“Giant has been very good to us, and we’re amazed how welcoming they were to us. We’re one product and we’re regional, but they loved our pork.”

Sales manager Mike Tirrell noted that “Giant has a proactive commitment to developing business opportunities with small, local, diverse vendors and is proud to support a Philadelphia area business.”

Meanwhile, Mike, Jr., Mike, Sr. and Kathy Mastrocola are busy coming up with new promotional tie-ins to help reclaim their lofty status in the local pork wars.

“In the future, we may be demonstrating what kind of beer goes best with our pork sandwich,” Mike, Jr. said, grinning.